THE WRAP BAR Passes Health Inspection - Chicago Restaurant

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GREASE BUILD UP INSIDE DEEP FRYERS LOCATED IN FOOD PREP AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE RODENT AND INSECT HARBORING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED REFRIGERATOR IN PREP AREA NEXT TO CONVECTION OVEN WITH BROKEN HANDLE. INSTRUCTED TO REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED INSIDE OF REFRIGERATOR SHELVING RUSTED IN NEED OF CLEANING AND OR REPAIR AND BOTTOM LINED WITH CARBOARD. INSTRUCTED TO REMOVE CARDBOARD, CLEAN, SANITIZE AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED FAUCET IN TOILET ROOM LOOSE AND IN NEED OF REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXPOSED RAW WOOD BEING USED TO COVER AREA THAT USE TO HAVE A/C UNIT. INSTRUCTED TO PAINT OR STAIN AS A WAY OF BEING ABLE TO CLEAN AND SANITIZE AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS IN FOOD SERVICE AREA WITH A BUILD UP OF DIRT AND DEBRIS UNDER SHELVING AND FOOD PREP STATIONS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SODA CRATES STORED IN FOOD PREP AREA NEAR HANDWASHING SINK. INSTRUCTED TO REMOVE ALL CRATES AND ANY OTHER UNNECESSARY ITEMS FROM AREA AS A MEANS OF MAINTAINING, CLEANING AND SANITIZING AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED TAPE WRAPPED AROUND BOTTOM OF DRAIN PIPE UNDER ONE COOMPARTMENT SINK. INSTRUCTED TO REMOVE, REPAIR AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A BUILD UP OF DUST AND GREASE ON HOOD VENTILATION SYSTEM. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF PREPARED FOODS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A BUILD UP OF DUST AND GREASE ON HOOD VENTILATION SYSTEM. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF PREPARED FOODS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.